Women's Health
: Alice Waters: A Culinary and Environmental Visionary

When they hear the term green chef, many culinary-conscious
people instantly think of Alice Waters. Little wonder. This iconic
chef, restaurateur, author, and activist has dedicated her life to
advocating for an environmentally sustainable food economy
that is healthful, delicious, and accessible for all. In a world of
genetic modification, ecologically harmful farming practices,
nutritionally bankrupt convenience foods, and inner city
“food deserts,” Alice provides hope.
A remarkable culinary pioneer, Alice has created a profound
template for our future—and the future of our children. It can
be found at the Edible Schoolyard, a place where students of all
ages aren’t just taught about growing healthy and sustainable
crops, they actually plant, raise, and harvest them right on their
school grounds. With such a program in cities across the United
States, public school students will graduate into the world with
firsthand knowledge of sustainable agriculture—and what it
means to share tasty, nutritious meals at the table with friends
and family.
“I’ve seen it myself. When kids grow food themselves and then
cook it, they all want to eat it,” says Alice. “It could be anything
from kale and garlic to little salads or chickpeas. They feel
empowered by the circumstances of it. They like the taste and
they like serving their friends. That’s a truth I have discovered: If you engage children in a positive way and if you make them
something delicious that comes with care, then they want that.”
The Edible Schoolyard program has become Alice’s top
priority in a life filled with many amazing accomplishments.
Her restaurant, Chez Panisse, is legendary for having set
the standard for California Cuisine. It is so renowned that
President Bill Clinton, when he was in office, once dropped
by for dinner with a large contingent of Secret Service agents.
But Chez Panisse is only part of a larger mission. Through
numerous television appearances, articles, and books, as well as
in her capacity as an international governor of the Slow Food
movement, Alice has been at the forefront of efforts to bring the world back to a table at which completely natural, locally
grown ingredients are served.